Recipe by Chef John
"This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!"
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shallots, peeled and sliced
salt and freshly ground black pepper to taste
Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chicken stock since I didn't have veal stock) and just see what happened...it still tasted unbelievable.
Poured this sauce over a broiled Rib-eye -- one of the best meals I've had in ages, restaurants included.
Also -- I only had 1 shallot but I put in the same amount of liquid and let it reduce a lot. It was still quite good.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Bordelaise Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 10
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